Egg Salad isn’t something I grew up eating. In college, I had a friend that used to get them all the time from a 7-Eleven on a regular basis, and even though I was always offered half, I politely declined each time.
The first time I ever had Egg Salad was from a deli in Beverly Hills in 2015. The only reason I sought it out was that a friend of mine, Jessica, had been talking about egg salad on her social media and it prompted me to go to a proper deli to try it. And, I will say, it was good. But it was my first and only egg salad sandwich. To this day.
For the last 10 days, I have been thinking, nonstop, about an egg salad sandwich. On soft white bread. With crispy lettuce. I couldn’t figure out how or why I could have a craving for something that I have, essentially, never had.
I decided to whip up a recipe, based on memory, and I have to say that my egg salad sandwich was good. The right amount of egg and herb flavors, good mustard flavor but not “mustardy” and not too “mayonnaisey”. And for those that care about those things, you know what I mean.
As I was making the egg salad, it hit me why I had egg salad on the brain.
When my friend Jessica has a good day or good things happen to her, she always says that a celebratory thing she does is to get an egg salad sandwich.
Jessica is someone that has been vocal about experiencing houselessness (those without safe, stable housing), and she announced 2 or so weeks ago that she bought a home!
And while she didn’t say this in her announcement, I correlated her good news and egg salad—she’s programmed me to do it! And this is why for two weeks I’ve been craving egg salad.
Special celebration to Jessica for her new home, and for inspiring this recipe. I hope you make it and like it. And, for all those egg salad connoisseurs, I would like any tips you have for enhancing your egg salad!
Ingredients
5 large eggs
1/8 cup mayonnaise
1 tablespoon + 1 teaspoon coarse Dijon mustard
1 tablespoon dill, chopped
1 tablespoon chives, finely chopped (sliced finely)
1/4 teaspoon salt
1/4 teaspoon white pepper
Instructions
1. Peel and chop the cooled (or cold) boiled eggs and add them to a medium-sized bowl.
2. Add mayonnaise, mustard, dill, chives, Dijon mustard, salt, and pepper. Mix well.
3. I like to refrigerate the egg salad for at least 1 hour to cool and so the flavors come together.
This recipe will make 2-3 sandwiches.
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